Peel and chop the potatoes into small chunks. Shred the cabbage into thin strips.

Rinse the meat under cool water. In a large pot, bring 4 quarts of water to a boil. Add the meat along with the Better Than Bouillon and let it cook for 30 minutes.

Toss in the potatoes and cabbage, and let it simmer for an additional 10 minutes.

Chop the onion and shred the carrot. In a skillet over medium heat, sauté the chopped onion in a bit of oil until it turns golden. Add the grated carrot and continue cooking for another 5 minutes. Stir in the diced tomatoes and cook for 5 more minutes.

Take the meat pieces out of the soup. Shred the meat and return it to the pot, discarding the bones.

Season the soup with salt to taste. Serve hot and enjoy every spoonful!